Zaffran murgh korma – saffron chicken korma

Name: Zaffran murgh korma – saffron chicken korma
Ingredients: 2 tbsp ginger paste; 1 tbsp garlic paste; 500g Turkish/Greek full fat yoghurt; 8 medium skinless chicken thighs on the bone (around 500g); 2 tbsp whole milk; A large pinch of good quality saffron strands; 6 tbsp vegetable oil; 3 medium white onions, thinly sliced into rings; Whole garam masala (2 Indian bay leaves, 1-inch piece of cassia bark, 3 green cardamom pods, 1 clove); 1 tbsp ground coriander seeds; ¼ tsp chilli powder; 1 tbsp sugar; 2 tbsp ground almonds; Flaked almonds, to garnish

boroughmarket.org.uk

Mughlai saffron chicken from the chef and restauranteur behind Darjeeling Express, Asma Khan - a celebratory recipe for Eid-al-fitr

View full recipe on boroughmarket.org.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at boroughmarket.org.uk.

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Ingredients

2 tbsp ginger paste
1 tbsp garlic paste
500g Turkish/Greek full fat yoghurt
8 medium skinless chicken thighs on the bone (around 500g)
2 tbsp whole milk
A large pinch of good quality saffron strands
6 tbsp vegetable oil
3 medium white onions, thinly sliced into rings
Whole garam masala (2 Indian bay leaves, 1-inch piece of cassia bark, 3 green cardamom pods, 1 clove)
1 tbsp ground coriander seeds
¼ tsp chilli powder
1 tbsp sugar
2 tbsp ground almonds
Flaked almonds, to garnish